This Easy Dark Chocolate and Pistachio Fudge is rich, chocolatey and packed with crunchy pistachios, yet it couldn't be simpler to make. Using just a handful of ingredients and the microwave, you'll have smooth, creamy homemade fudge with hardly any washing up.
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The combination of chocolate and pistachio hardly needs an introduction. I use it to make my chocolate pistachio barfi which is a hit every time I serve it!
Inspired by Nigella Lawson's Chocolate Pistachio Fudge, I've adapted the recipe slightly to suit the way I like to cook. Rather than melting everything in a saucepan, I make the entire recipe in the microwave, making it a quick, fuss-free treat that's ideal for busy days or last-minute edible gifts.
I also leave out the butter. With both chocolate and condensed milk already providing plenty of richness, I found the fudge still sets beautifully with a wonderfully creamy texture. I like using a dark chocolate with around 50–60% cocoa solids, which gives a rich chocolate flavour while keeping the finished fudge smooth and perfectly balanced.
If you're putting together a homemade food hamper, pair it with my creamy caramel fudge with cardamom for another sweet treat, or include a jar of apricot, sweet pepper and thyme chutney for something savoury. A selection of homemade preserves, chutneys and sweet treats makes a wonderful gift for Christmas, Diwali, birthdays or as a thoughtful hostess present.
Ingredients
- Dark chocolate – I recommend chocolate with around 50–60% cocoa solids for the smoothest, creamiest texture. Higher cocoa percentages will give a firmer, less sweet fudge. Use leftover chocolate to make eggless chocolate mousse or 2 ingredient dark chocolate truffles.
- Sweetened condensed milk – Creates the rich, creamy base and helps the fudge set.
- Pistachios – Add crunch and a lovely contrast to the smooth chocolate.
Variations
- Swap pistachios for hazelnuts, almonds or walnuts.
- Stir in dried cranberries for a festive twist.
- Add orange zest for a chocolate orange flavour.
- Sprinkle flaky sea salt over the top before chilling.
- Replace some of the dark chocolate with milk chocolate for a sweeter fudge.
Why This Recipe Doesn't Use Butter
Many chocolate fudge recipes include butter for extra richness and a softer texture. In this recipe, I found it wasn't needed. The combination of condensed milk and chocolate already provides enough fat to create a smooth, creamy fudge that sets beautifully once chilled.
Leaving out the butter also means one less ingredient to measure, making the recipe even simpler without compromising on flavour or texture.
Serving Suggestions
These little squares of chocolate fudge are perfect with a cup of floral Indian cardamom tea or a strong coffee, but they're also wonderful as part of a homemade dessert platter.
Make Ahead Tips
Chocolate fudge is an ideal make-ahead treat. Prepare it a day or two in advance, then store it in an airtight container in the fridge until you're ready to serve.
It also makes a fantastic edible gift as it travels well and keeps its shape once chilled.
FAQs
Usually this happens if the chocolate-to-condensed milk ratio has changed or the fudge hasn't chilled for long enough. Leave it in the fridge for at least 4 hours, preferably overnight.
Yes. Wrap the pieces well and freeze for up to three months. Defrost overnight in the fridge before serving.
Stored in an airtight container in the fridge, it will keep well for around 2 weeks.
Yes. You can gently melt the chocolate and condensed milk together over a pan of barely simmering water before stirring through the remaining ingredients.
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📖 Recipe
Easy Microwave Chocolate Pistachio Fudge
Ingredients
- 500 grams dark chocolate broken into pieces
- 397 grams sweetened condensed milk 1 tin
- 100 grams plain pistachio nuts
Instructions
- Line a shallow tray or plate with foil and set aside.
- Place the dark chocolate pieces and condensed milk into a microwave-safe bowl.
- Microwave on full power for 60 seconds, then stir well.
- Microwave for a further 60 seconds and stir again.
- If the chocolate is not completely melted, microwave in additional 30-second bursts, stirring between each, until fully melted and smooth.
- Stir in the pistachio nuts until evenly distributed.
- Pour the fudge mixture into the prepared tray and spread into an even layer.
- Leave to set at room temperature for about an hour until firm.
- Refrigerate for a further 30 minutes.
- Cut into pieces and serve, or arrange in a gift box.
Notes
Be careful not to overheat the chocolate in the microwave; short bursts with stirring in between gives you the smoothest result.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The rich chocolate and crunchy pistachios are a match made in heaven, creating the perfect balance of flavour and texture. I love keeping a batch in the fridge for whenever a chocolate craving strikes.
Archana says
Mmmm looks yum. Planning to make it